Quesadillas are one of my favorite weeknight dinners. They’re perfect for our carnivore/vegetarian household – throw a little meat in his, add some black beans and extra veggies to mine, dinner’s on the table in 20 minutes, and everyone’s happy.
In this case, I went with the perfect sweet plus a little salty, tart plus creamy duo of Bosc pear slices and brie cheese (and no meat for my guy, because this ended up falling into the “so good who cares about meat?” category). Sprinkled with some fresh jalapeno for a bit of bite, these quesadillas are a winner.
Especially when paired with a perfect fresh salsa or even a tomato salad. Honestly, I’m not really sure what my side-dish concoction was so I’m not ready to post that recipe yet, but basically I took a bunch of heirloom cherry tomatoes, sliced them in half, added some onion, fresh cilantro, lime juice, and jalapeno. Pico di gallo? Tomato salad? Salsa? Pico de salad salsa? I have no idea. It’s pretty tasty, so I’ll share when I know.
But back to my point. If you’ve never tried pears and brie together, please do it soon, even if it’s not in a tortilla. They’re seriously a match made in heaven.